Tikka Masala Pasta Recipe

4.91 from 11 votes

Tikka Masala Pasta is a rich, creamy vegan pasta that will leave you longing for more.

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free

Difficulty: Easy

Servings:

Calories: 369kcal

Press the saute button and add olive oil to the inner pot. Once the oil becomes hot, add onions to the pot and cook until they become soft.
3 teaspoon olive oil, 1 onion
Add grated ginger and garlic, and saute until the raw smell disappears.
1 teaspoon ginger, 2 garlic cloves
Add diced or crushed tomatoes and all the spices to the pot. Cook for 2 minutes.
1 can (14.5 ounce) chunk tomatoes, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, 2 green cardamoms, ¼ teaspoon cinnamon powder, ½ teaspoon cumin powder, ½ teaspoon pepper powder
Pour tomato sauce and coconut milk into the pot and give a good stir.
2 cups tomato sauce, ½ cup coconut milk
Add cooked chickpea, pasta, water, bay leaf, salt, and kasuri methi, and stir well. Secure the lid of the instant pot and cook on manual high pressure for 6 minutes.
16 oz Penne pasta, 1 can chickpea, 1 cup water, 1 bay leaf, ¼ teaspoon dry fenugreek leaves, salt to taste
Once the cooking time is completed, do the quick-release to avoid the pasta becoming mushy.
Open the lid, stir quickly, or transfer to a large pot. Tikka masala pasta is ready to serve!

For best results, be sure to use canned tomatoes that are not too chunky, as they will create a smooth and creamy sauce.

If the tomatoes are too chunky, use an immersion blender to puree it just a little.

Adding kasuri methi (dried fenugreek leaves) gives an authentic Indian flavor to the dish. If you can't find it, you can omit this ingredient.

If you prefer al dente pasta, cook for 5 minutes on manual high pressure instead of 6 minutes.

You can also make this recipe in an instant pot or a stovetop pressure cooker. Just adjust the cooking time accordingly.